Larry LaValley and Adam Hervieux with their team at the Beard House
Grilled Conch Ceviche with Calabaza, Scotch Bonnet Chiles, and Florida Avocado
Genuine American Red Snapper Cornets with Soy, Ginger, and Wasabi
Heirloom Tomato Bloody Marys with Lobster Salad, Beluga Vodka, and Caviar
Key West Shrimp Tempura with Mango Duck Sauce
Florida Coconut Island Breeze Cocktail > Wray & Nephew Rum with Coconut Cream, Crema de Banana, Pineapple Juice, and Coconut
Watermelon, Lychee, Australian Goat’s Milk Feta, and Arugula Salad with Avocado–Honey Vinaigrette
Rare-Seared Wahoo with Passion Fruit, Cress, Plantains, Jalapeño Escabèche, and Coconut Jelly
Grilled Cobia and Cape Canaveral Rock Shrimp with Yuca Bolitas, Roasted Corn Purée, Lima Beans, Heirloom Tomatoes, and Benton’s Bacon–Onion Jam
Korean Barbecued Beef Strip Loin with Papaya, Ginger–Lemongrass Jasmine Rice, and Kimchi Tasting
Guava–Cream Cheese Sorbet Pasteles
Valrhona Manjari Candy Bar with Apricots and Crispy Wafers
Dinner

Sunshine State Bounty

Culinary Director Larry LaValley

3800 Ocean at the Palm Beach Marriott Singer Island Resort & Spa, Singer Island, FL

Adam Hervieux

3800 Ocean at the Palm Beach Marriott Singer Island Resort & Spa, Singer Island, FL

In-the-know travelers to upscale Singer Island know just where to find the best local cuisine: at the Palm Beach Marriott’s 3800 Ocean, where Larry LaValley and his team delight visitors and locals alike with their fresh and inventive takes on Floridian fare.

Event photos taken by Lisa Ozag.

MENU

  • Hors d’Oeuvre

    • Grilled Conch Ceviche with Calabaza, Scotch Bonnet Chiles, and Florida Avocado
    • Genuine American Red Snapper Cornets with Soy, Ginger, and Wasabi
    • Heirloom Tomato Bloody Marys with Lobster Salad, Beluga Vodka, and Caviar
    • Key West Shrimp Tempura with Mango Duck Sauce    
    • Florida Coconut Island Breeze Cocktail > Wray & Nephew Rum with Coconut Cream, Crème de Banana, Pineapple Juice, and Coconut
    • Champagne Nicolas Feuillatte Brut NV
  • Dinner

    • Watermelon, Lychee, Australian Goat’s Milk Feta, and Arugula Salad with Avocado–Honey Vinaigrette
    • Sauvion Rosé d’Anjou 2011
    • Rare-Seared Wahoo with Passion Fruit, Cress, Plantains, Jalapeño Escabèche, and Coconut Jelly
    • Bodega Rancho Viognier 2011
    • Grilled Cobia and Cape Canaveral Rock Shrimp with Yuca Bolitas, Roasted Corn Purée, Lima Beans, Heirloom Tomatoes, and Benton’s Bacon–Onion Jam
    • Kim Crawford Rise-and-Shine Creek Central Otago Pinot Noir 2007
    • Korean Barbecued Beef Strip Loin with Papaya, Ginger–Lemongrass Jasmine Rice, and Kimchi Tasting
    • Jean-Luc Colombo Terres Brûlées Cornas Syrah 2008
    • Guava–Cream Cheese Sorbet Pasteles
    • Valrhona Manjari Candy Bar with Apricots and Crispy Wafers
    • Château Rieussec Grand Cru Classé Sauternes 2009​

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 07.17.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

April 2015

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JBF Kitchen Cam